The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
I will send you to her for instructions, because in this moment I'm on vacation, touring Europe on an RV, with little time to spend writing, I'll merely upload the pics of my marshmallow cookies, to show that I met the challenge.
July has been a very busy month, but it was just my luck that the challenge was considered complete with just on kind of cooky baked.
Having no light corn syrup in Italy, I used this recipe for a substitute, as suggested by the almighty Audax Artifex:
* 2 cups granulated sugar
* 3/4 cup Water
* 1/4 tsp. Cream of Tartar
* dash of salt
Combine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.
Also, I substituted two tbsp of rose water for the same amount of cold water in the recipe.
Here we go with the pic parade:
As for the Milano cookies, as I said July has been a very busy month, and I didn't make it.
The funny thing is that Milano is my hometown, and in all the things I did in July, one was to go there to visit my parents.
So I'm posting a couple of pictures of our recently restaurated cathedral, the Duomo, because it's kind of in topic ;-)
Milan's coat of arms, in a mosaic on the floor of our beautiful covered Galleria: